Full agave nose with a slight sweetness and light smoky notes. The flavors are smooth and concentrated, but mild and more in check with the alcohol. Brilliant depth, pepper and spice, with a subtle hint of sweet baking spice keeps it all together.
Alipus mezcals are produced by artisanal family distillers who live in remote areas of Oaxaca, Mexico. The agave plants are 100% Espadin, wood-roasted in palenques (conical below-ground ovens) and the juice is extracted by slow stone-milling (tahona wheel). Fermentation takes place with native yeasts in open wooden vats, and is completed by double distillation in small wood-fired copper pot stills. These mezcals embody the traditional purity of the spirit that has existed since its beginning 400 years ago.
|(97º) Fermented in oak vats and distilled by Don Joel Cruz from dry farmed Espadin planted on iron rich soil at 4,600 feet.
|Domaine du Pre Semele is a small, family owned estate located in the heart of the Loire Valley in the village of Maimbray, France. Owned by the Raimbault family, the winery estate is managed by the third generation, brothers Julien (vigneron) and Clement (winemaker). Their father, Remy remains involved in the business and together, they manage the 44 acre property. The vineyards are planted on Kimmeridgian (80%), limestone and clay soils and planted with Sauvignon Blanc (75%) and Pinot Noir. Over time, the family has identified 45 distinct parcels within the property, all of which are farmed using lutte raisonee methods. Cited regularly with star ratings in the Guide Hachette, the small family Domaine du Pre Semele, based in the charming wine village of Maimbray in the heart of the Loire Valley, has been handed down from father to son for 3 generations. Claude & Remy Raimbault took over the reins in 1988 and were subsequently joined by their nephew Julien in 2001 when they created the new Domain name of Pre Semele. Remy is now approaching retirement age, so Clement his son is gradually becoming more involved in the viticulture and vinification. Total area exploited is 14 hectares or some 35 acres, of which 10 hectares (25 acres) is Sauvignon Blanc and 4 hectares (10 acres) is Pinot Noir.